Salsa Rossa

Name: Salsa Rossa
Yield: Makes about 350 g (12 oz)
Cuisine: Italian
Ingredients: 100 g (3½ oz) sun-dried tomatoes, finely chopped; sprinkling of thyme and basil (optional); 1 fat garlic clove, finely chopped (optional); 2 each of roasted red and yellow peppers, skinned, seeded and finely chopped; 1 large red onion, very finely chopped; 4–5 tbsp extra virgin olive oil, plus more to dress; pinch of sugar; 2–3 tomatoes, blanched, skinned, seeded and diced; large handful of basil, shredded into strips; dash of lemon juice; pinch of salt

Preparation info

Makes about
350 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

A Lovely fresh combination that looks as beautiful as it tastes, this salsa can be used with almost anything.

Ingredients

100 g (3½ oz) sun-dried tomatoes, finely chopped
1 fat garlic clove, finely chopped (opti

Europe
Italy
Sauce
Mediterranean
Gluten-free
Vegan

Method

At least 3–4 hours before you want to use the salsa, mix together all the ingredients. If you are lucky enough to get sun-dried tomatoes bottled in oil with garlic and herbs, use them and some of their oil (in place of some of the extra virgin olive oil); otherwise add the garlic and fresh herbs.
Put a few spoonfuls of the salsa in a food processor and pulse to a